Stuffed mushroom caps make the perfect party appetizer! They’re easy to make, FULL of flavor, satisfying and healthy.
These mushroom caps are stuffed with a cheesy lentil and veggie mixture then get topped with breadcrumbs. Finally, they’re baked and broiled to perfection creating an appetizer that’s meaty, creamy, and crispy on top.
How to make easy baked stuffed mushroom caps
The beautiful thing about these stuffed mushroom caps is that they look like they take a lot of time, and even taste like it. But surprisingly, they’re quick to make and easy to prepare. Here’s how to make them:
- Stem the mushrooms, then chop stems.
- Sauté chopped stems with lentils, onion, celery and garlic.
- Deglaze with wine, then transfer to a bowl with goat cheese, egg yolk, lemon and parsley.
- Spoon filling into mushroom caps and sprinkle with breadcrumbs.
- Bake stuffed mushrooms until tender and filling is warmed through.
Vegetarian Baked Mushroom Caps
These mushroom caps are stuffed with a cheesy lentil and veggie mixture, making them a great vegetarian appetizer option for parties and get togethers. Unfortunately they are not vegan, but they can be made gluten-free if needed. All you need to do is use gluten-free breadcrumbs.
Looking for more vegetarian appetizer options? You may like these…
- Harissa Sweet Potato Hummus
- Winter Cheese Board
- Secret Ingredient Guacamole
- Curried Sorghum & Carrot Cakes
- Vegetarian Spring Rolls
- Greek Nachos
Looking for more mushroom recipes? You’ll also like these:
- Hungarian Mushroom Soup
- Shiitake & Thyme Crostini
- Sweet Potato Ravioli with Sautéed Mushrooms
- Moroccan Stuffed Portobello Mushrooms
- Turkey Wile Rice Soup with Seared Mushrooms
- Mushrooms Veggie Burger
- Mushroom Stuffing
- Breakfast Bowls with Crispy Shiitakes
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Baked mushroom caps filled with a cheesy veggie and lentil filling then finished with a crispy topping—a great vegetarian appetizer!
- 10 medium cremini mushrooms, washed, dried, stems removed and chopped fine
- ¾ cup brown lentils, cooked and drained
- ¼ cup diced onion
- 1 celery stalk, diced (¼ cup)
- 1 large garlic clove, minced
- Splash of dry white wine
- ¼ cup goat cheese, crumbled
- 1 egg yolk
- 1 teaspoon lemon zest
- 3 teaspoons parsley, chopped
- ⅓ cup bread crumbs (gluten free if necessary)
Heat oven to 350° F.
In a large nonstick skillet over medium heat add olive oil and heat until simmering.
Add about half to three quarters of the chopped mushroom stems, lentils, onion, celery and garlic to skillet. Cook for about 10 minutes until vegetables are softened.
Deglaze pan with a large splash of white wine and cook for another 5 minutes until liquid has evaporated.
Remove from heat and transfer vegetable mixture to a medium bowl.
Combine vegetable mixture with goat cheese, egg yolk, lemon zest and 2 teaspoons of parsley.
Mix until thoroughly combined, season with salt and pepper.
Spoon about 1 tablespoon of mixture into each mushroom cap to form a mound. Depending on the size of mushroom you may need a little more or less to fill it.
Top each mushroom cap with a sprinkle of breadcrumbs and bake for 20 minutes at 350°F. Turn oven to broil and continue to bake until tops are lightly toasted.
Remove from oven and sprinkle each with chopped parsley, serve with lemon wedges.
- Serving Size: 2 mushrooms
- Calories: 174
- Sugar: 2g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 45mg
Keywords: Stuffed mushroom caps, stuffed mushrooms, easy stuffed mushrooms
This recipe was originally posted on July 4, 2014.